🌍World
Miso Soup
Japan's everyday soup — silken tofu and wakame seaweed in a light but deeply savoury dashi and miso broth.
5 min
Prep
5 min
Cook
Easy
Difficulty
5
Ingredients
6
Steps
Ingredients
Servings
- 350 ml dashi stock (from instant dashi powder) or vegetable stock
- 1 tbspn white or red miso paste
- 75 gm silken tofu, cubed
- 1 tspn dried wakame seaweed
- 1 spring onion, thinly sliced
Method
- 1
Rehydrate the wakame in cold water for , then drain.
- 2
Heat the dashi stock until just below boiling — do not boil.
- 3
Place the miso paste in a small bowl. Ladle some hot stock onto it and stir until dissolved.
- 4
Add the tofu to the pot and warm gently for .
- 5
Pour in the miso mixture and stir gently.
- 6
Serve immediately in a bowl, topped with wakame and spring onion.
Notes
- Never boil miso — it destroys the flavour and beneficial bacteria.
- Instant dashi powder (hondashi) is available in Asian supermarkets and makes a very good stock.
- White (shiro) miso is milder; red (aka) miso is deeper and saltier.